Turn mixer to medium speed; add 1 egg at a time, beating 4-5 minutes after each. It should look smooth and silky when done beating. Pour filling into the pie crust, scraping every last drop out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours or overnight.

Cover the pie with a generous layer of whipped cream. Garnish with grated semisweet chocolate.